Laura McBurnie's Cauliflower/Squash Soup

• 2 tbsp oil
• 1 large or 2 small onions diced
• 1 1/2 -2 tbs fresh ginger grated
• 2-3 cloves garlic minced
• 1 tsp salt
• 1 squash -chopped (Laura used delicata, any winter squash will work)
• 1 cauliflower-chopped
• 2 litres water
• 2 tsp chinese 5 spice
• 2 tsp herbs de province
• 1/2 tsp tumeric
• pinch cayenne (more if you like heat)

Saute onions, garlic, ginger and salt in pot till tender. If using pressure cooker transfer to cooker or continue using stove top method. Add chopped squash and cauliflower and water. Bring to boil then simmer till vegetables are tender (20 to 40 minutes).

Put through blender/ food processor till creamy. Add spices to taste. Serve.

Roasted Squash seeds
All Season Blend -from Uncheese Cookbook by Joanne Stepaniak

• 1 1/2 cups nutritional yeast flakes
• 3 tbsp salt
• 1 tbsp onion granules or powder
• 1 tbsp paprika
• 2 tsp garlic granules or powder
• 1 tsp dried parsley flakes
• 1/2 tsp tumeric
• 1/4 tsp dried thyme leave
• 1/4 tsp dried marjoram
• 1/4 tsp ground dill seed

Place all ingredients in processor and grind till fine put in dry container at room temperature. Lasts indefinitely and is excellent as a broth base.

Rinse squash seeds. Mix with 1 tbsp of mixture. Spread on cookie sheet and bake at 350-375. Keep an eye on them. After 7 minutes, stir seeds around and let cook for another 7 to 10 minutes.